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Cranberry-Pistachio Oat Bars recipe

Cranberry-Pistachio Oat Bars.

A quick bread mix adds flavor and easeto these tasty oat bars studded with dried cranberries and pistachios.

Recipe: Cranberry-PistachioOat Bars

1 cup Blue Bonnet® 65% vegetable oilspread
1/2 cup firmly packed brown sugar
1 (17.4-ounce) package cinnamon swirl quick bread and coffeecake mix – divided use
1/4 cup Tropicana Pure Premium® orange juice or Dole®100% orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup coarsely chopped pistachios*
1/2 to 3/4 cup dried cranberries

  • Heat oven to 375°F (190°C). Spray13 x 9 x 2-inch metal baking pan with cooking spray.
  • In large bowl, beat spread and brown sugaron medium speed of electric mixer until creamy. Add quick breadmix and the clear packet of cinnamon swirl (reserve foil glazepacket for later use), orange juice, egg and vanilla. Beat justuntil blended. Add oats, pistachios and cranberries. Mix at lowspeed just until combined. Spread evenly into prepared pan.
  • Bake 30 to 34 minutes or until edges aregolden brown and wooden pick inserted in center comes out witha few moist crumbs clinging to it. Cool completely in pan onwire rack.
  • Squeeze reserved foil packet from mixabout 10 times. Cut tip off one corner of packet; squeeze glazedecoratively over cookies in pan. Cut into squares or bars.

    Makes 24 bars.

    *Walnuts or pecans may be substituted forpistachios.

    Recipe and photograph provided courtesyof The Quaker Oats Company.

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